Ingredients

1 kg	Apple cooking, such as bramleys
1 tbsp	Lemon fresh juice
50 ml	Sunflower Oil plus extra for greasing
100 grams	Plain Flour
100 grams	Allinson Wholemeal Plain Flour
1 tbsp	Cornflour
2 tsp	Bicarbonate Of Soda
½ tsp	Cinnamon
½ tsp	cloves
½ grams	Ginger
½ grams	Nutmeg
225 grams	Billington's Golden Caster Sugar
100 grams	Raisins
50 grams	Walnut Pieces

Additional Ingredients

250 grams	quark virtually fat free soft cheese
25 grams	Billington's Golden Caster Sugar
2 tsp	Vanilla extract
½ tsp	Cinnamon plus extra for dusting
12	Walnut Halves optional for decorating

Method

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1. Peel, core and slice the apples and put in a non-stick saucepan. Add the lemon juice and 2 tablespoons of water. Cover and cook over a low heat until broken down into a puree. Uncover, increase the heat slightly and cook for 5 minutes or so, stirring, to cook off the excess moisture. Set aside to cool.
2. Preheat the oven ro 160 C/fan 14o C/gas 3. Grease a non-stick 20cm springform tin and line the base with baking paper. Sift the flours, bicarbonate of soda, spices and sugar into a bowl, plus any bran left in the sieve. Stir in the raisins and walnuts. Weigh out 550g apple puree and stie into teh dry ingredients with the oil.
3. Spoon the mixture into the tin, level the tip and bake on the middle shelf for 55 - 60 minutes, until a skewer pushed into the centre comes out clean.
4. Meanwhile, put the frosting ingredients - expcept the walnuts - in a bowl and beat until smooth. Cover and chill. Take out the cake and cool in the tin for 10 minutes, then turn our onto a wire rack to cool. Spread over the frosting, sprinkle with more cinnamon and decorate with walnuts.

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